If you ask me, gongfu tea is the best method for brewing many Chinese and Taiwanese loose leaf teas.
Brewing tea in the gongfu style reveals the depth and complexity of flavor inherent in quality tea, as the nature of the tea changes with each subsequent infusion. Certain types of tea in particular (pu-erh and oolong) are known for sustaining multiple brews/steeps/infusions (you’ll see these words used interchangeably). Not only that, but many teas are actually meant to be brewed/consumed in this fashion. To do otherwise is to erase all the time and effort that went into making the tea itself.
For some teas, it’s a shame to throw some leaves in a cup, drink it once, and be done with it. It’s like you’re only listening to the wind section at a symphony and ignoring the rest of the orchestra.